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Gluten Free Apple Crisp

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: serves 6
  • Category: Pies
  • Method: Baking
  • Cuisine: American

Description

Here’s a recipe for warm, gooey, brown sugar oat topped flourless apple crisp. This gluten free dessert exceeded my expectations; it’s AMAZING. And simple.


Ingredients

Filling

  • 4 large apples, peeled, cored, and chopped*
  • 2 teaspoons lemon juice
  • 1/3 cup (67g) granulated sugar
  • 1/3 cup (80ml) pure maple syrup*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 Tablespoons cornstarch
  • 1 teaspoon ground cinnamon

Topping

  • 1/3 cup (65g) packed light or dark brown sugar
  • 3/4 cup (65g) old-fashioned rolled oats (certified GF)
  • 1/2 cup (50g) almond meal*
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup (5 Tablespoons) unsalted butter, melted
  • optional: 2 Tablespoons sliced or slivered almonds, vanilla ice cream (GF), pomegranate arils

Instructions

  1. Preheat oven to 350°F (177°C).
  2. In a large bowl, toss all of the filling ingredients together. Make sure the apples are evenly coated. Spoon into a 9-inch pie dish, cake pan, or square baking pan. Set aside.
  3. For the topping, whisk the brown sugar, oats, and almond meal together. Make sure there aren’t any huge chunks of brown sugar. Then, whisk in the cinnamon and salt. Once all combined, stir in the melted butter until combined. Sprinkle topping over the apples and finish with a few slivered or sliced almonds– these extra almonds on top are optional.
  4. Bake for 30-35 minutes or until the filing is bubbly, the apples are a little soft, and the topping is browned. If it looks like the topping is browning too quickly, cover the top loosely with aluminum foil. Allow to cool for 10 minutes. Top with pomegranate arils and serve with vanilla ice cream. Cover leftovers and store in the refrigerator for up to 4 days.

Notes

  1. Make Ahead & Freezing Instructions: Follow steps 2 and 3 in the recipe then cover the crisp and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.
  2. Apples: You want about 5-6 cups chopped apple pieces. Use different varieties, such as 2 tart Granny Smiths and 2 apples of a sweeter variety like Honeycrisp, Pink Lady, Braeburn, Fuji etc. I like to chop them in varying sizes. Some thin, some thicker. It helps the filling have a little more texture.
  3. Maple Syrup: Gives so much flavor. And makes the apple filling extra juicy and gooey. Don’t leave it out!
  4. Almond Meal: You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/2 cup of slivered or sliced almonds. Pulse them, along with 2 Tablespoons of the 3/4 cup oats called for in this recipe, in a food processor until a crumbly meal has formed. Do not run the food processor continuously; you may end up with almond butter. Little pulses are best. You will end up with around 1/2 cup almond meal.
  5. Adapted from Mixed Berry Fruit Crisp in Sally’s Baking Addiction Cookbook.

Keywords: gluten free apple crisp, easy apple crisp